Maple Madeleines

Cakes / Recipes with Maple Syrup

Recipe — Maple Madeleines
Preparation Time:
Cooking Time:
26 portions
Metric Imperial


  • 4 medium eggs
  • 1 cup maple sugar (plus extra to dust the madeleines)
  • 1 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, melted (200 g)


  1. In a bowl, whisk the eggs. Add the maple sugar while continuing to whisk well.
  2. Sift the flour and baking powder together, then add to the egg-sugar mixture.
  3. Whisk in the melted butter, scraping the bowl well.
  4. Cover with plastic wrap directly on the batter and allow to rest in the fridge for at least 2 hours.
  5. Place the oven rack in the centre position. Preheat to 180°C (350°F).
  6. Butter the madeleine moulds generously and flour them. Pour batter into each mould to three quarters full. (If you do not have moulds, transfer batter to a pastry bag with a #6 round piping tip and form 26 madeleines on one or two large baking sheets.)
  7. Bake 20 – 25 minutes.
  8. Upon removing from oven, unmould the madeleines immediately and roll (dust) in maple sugar.
  9. Keep in an airtight container or even freeze, if desired.

Resting time : 2 hours
Nancy Samson

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Nancy Samson

Chocolate maker

Cakes Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.